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Recipes
Black Bean and Sweet Potato Thai Fusion Tacos
Recipe

15 INGREDIENTS • 9 STEPS • 35MINS

Black Bean and Sweet Potato Thai Fusion Tacos

4.6
8 ratings
Part of what I love about Thai food is the mix of flavors – some heat, tang from limes, sweet from coconut, and cooling cilantro, it just all goes so well together. I had some peanut butter, coconut milk and jalapeño also rolling around the fridge and I thought it would work perfectly to create a Thai fusion taco.
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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
Part of what I love about Thai food is the mix of flavors – some heat, tang from limes, sweet from coconut, and cooling cilantro, it just all goes so well together. I had some peanut butter, coconut milk and jalapeño also rolling around the fridge and I thought it would work perfectly to create a Thai fusion taco.
35MINS
Total Time
$1.00
Cost Per Serving
Ingredients
Servings
4
US / Metric
Sweet Potato
1
Sweet Potato, chopped
about 1 1/2 cup
Carrot
1/2
Large Carrot, julienned
Black Beans
1 can
(15.5 oz)
Low-Fat Coconut Milk
1/4 cup
Low-Fat Coconut Milk
Peanut Butter
1/4 cup
Peanut Butter
Kale
1 cup
Kale, shredded
Ground Cumin
1 tsp
Ground Cumin
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Garlic
2 cloves
Sesame Oil
1/2 Tbsp
Sesame Oil
Fresh Cilantro
to taste
Low-Fat Coconut Milk
2 Tbsp
Low-Fat Coconut Milk
Nutrition Per Serving
VIEW ALL
Calories
533
Fat
18.1 g
Protein
17.4 g
Carbs
73.1 g
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Black Bean and Sweet Potato Thai Fusion Tacos
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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
Cooking InstructionsHide images
step 1
Mince one of the Garlic (1 clove).
step 1 Mince one of the Garlic (1 clove).
step 2
Slice 1/4 inch off of each end of the Lime (1) and cut it in half, lengthwise. Juice one of the halves and set the other cut side-down​​ on the cutting board. Slice it at an angle, lengthwise to make lime wedges and set aside.
step 3
Sauté Sweet Potato (1) in a greased skillet over medium heat until they start to brown a bit. I like to use spray olive oil to keep the amount of oil down.
step 3 Sauté Sweet Potato (1) in a greased skillet over medium heat until they start to brown a bit. I like to use spray olive oil to keep the amount of oil down.
step 4
Add the minced garlic and the Black Beans (1 can). Cook until the beans are heated through and the garlic has cooked.
step 4 Add the minced garlic and the Black Beans (1 can). Cook until the beans are heated through and the garlic has cooked.
step 5
Add Low-Fat Coconut Milk (1/4 cup), Cayenne Pepper (1/4 tsp), and Ground Cumin (1 tsp). Mix well. Turn the heat down to low to keep the filling warm if you’re not quite ready to serve yet. This will also give the flavors a chance to mesh together.
step 6
To make the Carrot and Kale Slaw, add the Kale (1 cup) and Carrot (1/2) to a large bowl. Add Lime Juice and 1/2 teaspoon of Sesame Oil (1/2 Tbsp) to the bowl. Toss until everything is evenly coated.
step 7
To make the Peanut Sauce, cut the Jalapeño Pepper (1) in half and remove the seeds. Place the Peanut Butter (1/4 cup), jalapeno, a Garlic (1 clove), juice from the rest of the lime, Low-Fat Coconut Milk (2 Tbsp) and a tablespoon of water in the food processor. Pulse until the jalapeño and garlic are chopped up and everything is well mixed together and incorporated.
step 7 To make the Peanut Sauce, cut the Jalapeño Pepper (1)  in half and remove the seeds. Place the Peanut Butter (1/4 cup), jalapeno, a Garlic (1 clove), juice from the rest of the lime, Low-Fat Coconut Milk (2 Tbsp) and a tablespoon of water in the food processor. Pulse until the jalapeño and garlic are chopped up and everything is well mixed together and incorporated.
step 8
Warm the Small Corn Tortillas (10) by placing them in a pan over high heat for about 10 seconds on each side.
step 9
Put the sweet potato and black beans mixture in first, top with slaw and peanut sauce, and garnish with a few bits of Fresh Cilantro (to taste). Serve with Lime Wedge and enjoy!
step 9 Put the sweet potato and black beans mixture in first, top with slaw and peanut sauce, and garnish with a few bits of Fresh Cilantro (to taste). Serve with Lime Wedge and enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Lunch
Shellfish-Free
Dinner
Vegan
Vegetarian
Vegetables
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